Salted Caramel Thumbprint Cookies
These are irresistible. I have to limit myself to making these for Christmas or I'd eat them every day. I make my own pan of caramel, which is a lot of work, but totally worth it. These are a sugar cookie base filled with caramel and topped with sea salt. Mmmm!
Ingredients
Caramel
- 1 c. unsalted butter
- 1 lb light brown sugar
- 1 14 oz. can sweetened condensed milk
- 1 c. light corn syrup
- 1 pinch salt
- 1½ tsp vanilla extract
Sugar cookie base
- 1⅓ c. unsalted butter softened
- 1 c. granulated sugar
- 4 egg yolks
- 2 tsp vanilla extract
- 3 c. flour
- 1 tsp salt
Instructions
Caramel
- In a heavy bottomed saucepan over medium heat, combine butter, brown sugar, condensed milk, corn syrup, and salt. Bring to a boil and heat to between 234 and 240 degrees. Cook for 2 minutes at that temperature. Stir frequently. Remove from heat and stir in vanilla.
- Meanwhile, butter a 9 x 13 inch baking pan. When the caramel is ready, pour into the buttered pan. Cool to room temperature. Use desired amount to fill cookies, and cover in an airtight container. The caramel will last for a few days at room temperature, but then will start to become oily and crystalize.
Cookies
- Beat butter and sugar together until smooth. Add egg yolks and extract and mix well. In a separate bowl, combine flour and salt and then slowly add to the mixer. Dough will come together and stick to the paddle. Refrigerate the dough, covered, for about an hour.
- Roll into 1 inch balls and then place on ungreased cookie sheet. Press your thumb into the center of each dough ball to create a small space for the caramel. Cook at 375 degrees for 7-10 minutes or until edges start to brown. Once these come from the oven, immediately place a small square of the caramel and allow it to slightly melt. Shake sea salt over all of the cookies generously. Allow to cool completely.
